Tassel Ridge Black Bean Enchiladas with Tomatillo Sauce
- 1½ cups picante sauce or salsa
- 1 8- oz can no salt added tomato sauce
- cooking spray
- 12 6- inch tortillas
- 4 cups canned black bean chili 2 approx. 15-oz cans
- 1½ cups shredded pepper jack cheese
- ¾ cup peeled and chopped tomatillos
- 2 Tbsp seeded and chopped jalapeños
- pepper to taste
- ¼ cup chopped onion
- ¼ cup chopped cilantro
- ⅛ tsp salt
- 1 clove garlic
- ½ ripe avocado mashed
- 2 tsp lime juice
Preheat oven to 350°F. Combine picante sauce and tomato sauce in small bowl. Coat 13 x 9-inch baking dish with cooking spray. Spread 1 cup sauce mixture in bottom of pan. Warm tortillas according to package directions. Spoon about ⅓ cup chili into center of tortilla. Roll up tortilla. Place, seam side down, in baking dish. Repeat with remaining tortillas. Top with remaining sauce mixture. Sprinkle with cheese. Cover with foil. Bake for 25 minutes, or until heated through. Remove foil. Bake 5 minutes, or until cheese is melted. Serve with tomatillo sauce. Serves 4–6.
Combine tomatillos, jalapeños, pepper, onion, cilantro, salt, and garlic in blender. Process until coarsely ground. Transfer to bowl. Stir in avocado and lime juice.
Wine Recommendation— Tassel Ridge Iowa St. Croix Rosé With this recipe, I’d want a fruity, flavorful rosé, and Tassel Ridge Iowa St. Croix Rosé is a good choice. Iowa St. Croix Rosé is a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. Made from St. Croix grapes grown in our Mahaska County, Iowa, vineyards. Serve at room temperature. — Bob Wersen, Owner, Tassel Ridge Winery.